Delicious Vegan Strawberry Muffins with Spelt Flour
Ingredients
- 2 cups of spelt, wholewheat or all purpose gluten free flour
- 1 cup of soy or cashew milk
- 2 tsp of baking powder
- 1/4 tsp baking soda
- 1 tsp of apple cider vinegar
- 1/2 cup of melted coconut oil
- 1 tsp of vanilla extract
- 1/2 cup of coconut sugar
- 1 1/4 cup of chopped strawberries
Preparation
In a bowl, combine milk and cider vinegar. Leave for a while to allow the milk to curdle.
In a separate bowl, combine flour, baking powder, baking soda, salt, and set aside.
Mix together coconut sugar, coconut oil, and vanilla extract.
Add the milk and cider vinegar mixture and stir well until evenly combined.
Add the dry ingredients and gently fold the mixture until well combined.
Fold in the chopped strawberries.
Spoon the mixture into lined muffin tins, filling about 3/4 full.
Bake in the oven at 170°C for around 20-25 minutes.
Once nicely brown and risen, remove from oven and allow to cool.
For finer sugar texture, pulse coconut sugar in a blender or use regular sugar as an alternative.